Guinness Chocolate Cake with Irish Buttercream

I still remember the first time I baked this Guinness Chocolate Cake with Irish Buttercream — the oven filled with the rich, malty aroma of stout and cocoa, and the frosting tasted like a boozy cloud of butter and sugar. This is a dense, deeply chocolatey layer cake made with real Guinness stout and finished with a silky Irish-style buttercream. People bring it out for St. Patrick’s Day, birthdays, or any time they want a show-stopping chocolate dessert that’s a little grown-up and a lot comforting. If you like bold chocolate flavors and a tender crumb, this is the cake to make. For another indulgent brunch or dessert idea, check out this take on banana cottage cheese pancakes.

Why you’ll love this cake

This cake blends dark-roasted malt from Guinness with unsweetened cocoa to create an intense, complex chocolate base that regular chocolate cakes don’t reach. It’s moist without being heavy, thanks to the sour cream, and the Irish buttercream adds a pillowy, slightly boozy finish that balances the cake’s richness. It’s perfect for celebrations, potlucks, or dessert when you want something both familiar and distinct. Plus, it’s forgiving — the batter is sturdy enough for less experienced bakers, and the frosting hides small imperfections.

How this recipe comes together

Start on the stovetop by melting butter into Guinness and whisking in cocoa — that’s your warm, chocolatey liquid. Separately sieve the dry ingredients, then stir in the stout mixture. Finish the batter with eggs, sour cream, and vanilla for structure and tenderness. Pour into two 9-inch pans, bake until a toothpick comes out with a few moist crumbs, cool completely, then assemble with the Irish buttercream made from whipped butter, confectioners’ sugar, cream, and vanilla. The whole process is straightforward and largely hands-off during baking.

What you’ll need

• 1 cup Guinness beer (stout; room temperature is fine)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder (Dutch-processed or natural)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 2/3 cup sour cream (full-fat for best texture; plain Greek yogurt can substitute)
• 2 teaspoons vanilla extract

For the Irish buttercream:

• 1 cup confectioners’ sugar (sifted)
• 1/2 cup unsalted butter (room temperature)
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract

Notes: You can swap sour cream for plain yogurt (same volume) in a pinch. If you prefer less sweetness, reduce the confectioners’ sugar in the buttercream slightly and taste as you go.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium saucepan over medium heat, combine the Guinness and 1 cup of unsalted butter. Heat until the butter is melted and the mixture is warm but not boiling.
3. Whisk in 3/4 cup cocoa powder until completely smooth. Remove from heat and let cool slightly.
4. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
5. Pour the stout–butter–cocoa mixture into the dry ingredients and stir until combined. The batter will be thin.
6. Add 2 large eggs, 2/3 cup sour cream, and 2 teaspoons vanilla extract. Mix until the batter is smooth and homogenous.
7. Divide the batter evenly between the prepared pans. Bake 30–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn out onto a rack to cool completely before frosting.
9. For the Irish buttercream, beat 1/2 cup room-temperature butter until smooth. Gradually add 1 cup confectioners’ sugar, then mix in 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until light and fluffy. Taste and adjust consistency with more cream or sugar if needed.
10. Once cakes are fully cooled, spread a layer of buttercream between the layers, then frost the top and sides. Slice and serve.

Best ways to enjoy it

Serve slices slightly chilled or at cool room temperature so the buttercream is stable but soft on the palate. Pair with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to cut the richness. For a whiskey-forward pairing, a small glass of Irish whiskey or a stout makes a natural companion. If you’re serving at a party, small squares plated with fresh berries make for pretty single-serve portions — and if you’re hosting a savory spread, a bold dip like the buffalo chicken dip with cottage cheese plays nicely alongside as a crowd-pleasing appetizer.

How to store & freeze

• At room temperature: Covered loosely, the frosted cake keeps well for up to 24 hours in a cool room.
• Refrigeration: Store in an airtight cake box or tightly wrapped for up to 5 days. Bring slices to room temperature 30–60 minutes before serving for best texture.
• Freezing: Wrap individual unfrosted layers tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting. Frosted cake can be frozen for up to 2 weeks; flash-freeze uncovered to set the frosting, then wrap.
  Follow standard food-safety times for dairy-based frostings and discard if left out more than 2 hours at warm room temperatures.

Pro chef tips

• Room-temp eggs and butter: They blend more evenly, giving a smoother batter and fluffier buttercream.
• Don’t overmix: Once you add flour, stir just until combined to avoid a tough crumb.
• Cocoa choice matters: Dutch-processed cocoa gives a rounder, less acidic flavor; natural cocoa will be brighter. Adjust baking soda/powder only if you change acid levels.
• Cool thoroughly: Frosting a warm cake will melt buttercream and make it slide. Patience pays off.
• For cleaner slices: Chill the cake for 30 minutes to firm the frosting, then use a sharp knife warmed under hot water and wiped dry between cuts.

Creative twists

• Espresso boost: Add 1–2 tablespoons of strong espresso to the stout–cocoa mix for an intensified mocha note.
• Baileys buttercream: Replace a tablespoon of cream in the frosting with Baileys Irish Cream for an adult twist.
• Gluten-free: Swap the flour for a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly different crumb.
• Mini cupcakes: Bake the batter in liners at 350°F for about 18–22 minutes for portable party bites.

Common questions

Q: Can I use non-alcoholic stout or omit the alcohol?
A: Yes. Non-alcoholic stout still provides the malt and roasted flavors. If you use plain brewed coffee instead, you’ll get some depth but lose the distinct Guinness maltiness.

Q: Will the cake taste like beer?
A: Not overtly. The stout’s bitterness and malt deepen the chocolate; most tasters note richness and depth rather than a beer flavor, especially once frosted.

Q: How long does it take to make start to finish?
A: Active prep is about 25–35 minutes. Baking plus cooling and frosting brings total time to roughly 2–3 hours, mostly hands-off baking and cooling.

Q: Can I make the cake ahead for a party?
A: Yes. Bake the layers a day ahead and keep them wrapped in the fridge; assemble and frost on the day for the freshest texture. Buttercream can be made 2–3 days ahead and refrigerated.

Q: Is it safe to serve to kids?
A: The alcohol in the stout mostly bakes off, but trace amounts can remain. If you want zero alcohol, use a non-alcoholic stout or strong brewed coffee instead.

Conclusion

If you want an expertly balanced chocolate cake with Irish flair — moist, rich, and finished with a silky buttercream — this Guinness Chocolate Cake with Irish Buttercream is a reliably impressive choice. For another trusted version and extra technique notes, see the original recipe at Guinness Chocolate Cake with Irish Buttercream – Handle the Heat.

Guinness Chocolate Cake with Irish Buttercream

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• Author: amir_hassan
• Total Time: 70 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A dense, deeply chocolatey layer cake made with real Guinness stout and finished with a silky Irish-style buttercream, perfect for celebrations and a show-stopping dessert.

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Ingredients

• 1 cup Guinness beer (stout; room temperature)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder (Dutch-processed or natural)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 2/3 cup sour cream (full-fat; plain Greek yogurt can substitute)
• 2 teaspoons vanilla extract
• For the Irish buttercream:
• 1 cup confectioners’ sugar (sifted)
• 1/2 cup unsalted butter (room temperature)
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium saucepan over medium heat, combine the Guinness and 1 cup of unsalted butter. Heat until the butter is melted and the mixture is warm but not boiling.
3. Whisk in 3/4 cup cocoa powder until completely smooth. Remove from heat and let cool slightly.
4. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
5. Pour the stout–butter–cocoa mixture into the dry ingredients and stir until combined. The batter will be thin.
6. Add 2 large eggs, 2/3 cup sour cream, and 2 teaspoons vanilla extract. Mix until the batter is smooth and homogenous.
7. Divide the batter evenly between the prepared pans. Bake 30–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn out onto a rack to cool completely before frosting.
9. For the Irish buttercream, beat 1/2 cup room-temperature butter until smooth. Gradually add 1 cup confectioners’ sugar, then mix in 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until light and fluffy. Taste and adjust consistency with more cream or sugar if needed.
10. Once cakes are fully cooled, spread a layer of buttercream between the layers, then frost the top and sides. Slice and serve.

Notes

You can swap sour cream for plain yogurt in a pinch. For less sweetness, reduce the confectioners’ sugar in the buttercream slightly.

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Irish